|
FERNA CHOCOLATE STICKY BUNS
ROLL
| Ingredients |
Quantity |
| EAGLE INSTANT DRY YEAST |
1 tbsp. |
| Milk |
1 cup |
| Sugar |
1/2 cup |
| FERNA MASINA BUTTER SUBSTITUTE |
1/3 cup |
| FERNA IODIZED SALT |
1 tsp. |
| Eggs |
2 pcs |
| Egg yolk |
1 pc |
| Bread flour |
4 cups |
| Extra flour |
for dusting |
FILLING
| Ingredients |
Quantity |
| Brown sugar |
1/2 cup |
| Soft butter |
1/2 cup |
| Chocolate chips |
2 cups |
GLAZE
| Ingredients |
Quantity |
| Butter |
1 1/2 cup |
| Powdered sugar |
2 cups |
| FERNA VANILLA CLEAR |
1/2 tsp. |
| FERNA CHOCOLATE FLAVOR |
1/2 tsp. |
| Hot milk |
1/3 cup |
PROCEDURE
1. Combine all ingredients in a bowl, mix well.
Knead until dough is smooth and elastic. Use
extra flour to dust while kneading, if needed.
2. Form into a ball and place in an oil bowl.
Cover with plastic wrap and let rise in a warm
place until double in bulk.
3. Preheat oven to 400°F
4. Roll out dough into a rectangle. Brush with
soft butter, sprinkle sugar and chocolate chips
on top.
5. Roll into a log. Slice log into 1-inch thick
pieces.
6. Place dough on a well-greased individual
muffin pans or ensaimada molds. Let rise until
double in bulk.
7. Bake for 10-15 minutes until light brown
on top.
8. Combine all ingredients for the glaze. Beat
well until smooth.
9. When the rolls come out of the oven, coat
each generously with the glaze.
|
